Saute eggplant chunks in a light oil.Boil linguine, or your favorite pasta,according to the directions on the package. Make a verdi sauce by melting 4 tablespoon butter or margarine in a sauté pan. Add 2 cloves garlic, chopped and sauté until lightly golden before adding 4 tablespoons chopped parsley.

Cook and stir until the parsley is heated through, about 1 minute. Toss the pasta with the verdi sauce and top with sautéed eggplants and grated Parmesan cheese.

Linguine with Eggplant and Olives

3 medium plum tomatoes - chopped

12 ounces uncooked linguine

1/3 cup Extra Virgin Olive Oil

3 cloves garlic, minced

1 large onion, chopped

1 large eggplant, chopped into 1-inch cubes

1/2 tsp (1 gram) oregano

1/2 tsp (1 gram) basil

1/2 tsp (1 gram) thyme

1 1/2 cups Oil Cured Black Olives

3/4 cup chopped parsley

Cook linguine in boiling water for 10 minutes or until done then Drain.